JAVESCA COFFEE PROVIDENCE

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no means of monitoring the high temp dish machine water temperatures in the facility. EHS used his thermometer and was able to observe the HTDM reached 164F. Ensure that there is a means of reading high temp dish machine water temperatures. -CDI- After EHS completed write up PIC was able to locate the High Temp Color Changing Stickers. PIC had to call other staff. PIC was coached by EHS on testing high temp dish machine using stickers. Ensure that means of checking temps of dish machine is readily accessible.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food that was not for customers/for sale above food that was for customers/for sale. Ensure that food not for customers is below food for sale and kept in designated areas away from customer foods. -CDI- PIC discarded the food and stated that they will keep in designated areas moving forward.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed breakfast burritos, breakfast sandwiches, croissants, and yogurt parfaits received from Javesca Coffee Steele Creek location > 41F (see temp chart). CDI: products were placed in 3- door freezer that is not being utilized and products were cooled down to 40F/below in 30 minutes. Facility will discontinue process of transporting sandwiches and burritos from that location until EHS can re-evaluate receiving temperatures. Next delivery is scheduled for next Tuesday 6/16. EHS will follow-up on Tuesday to ensure receiving temperatures are in compliance. At that time permit will be amended.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed yogurt parfaits inside 2-door reach-in cooler and breakfast sandwiches inside cooler drawer below turbo chef not dated properly. CDI: PIC was able to confirm date products were made; products were properly dated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food staff not wearing proper hair restraints.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee purses and aprons on shelf with single service and dry goods items.